Here’s something that is both traditional and exotic – ham, but vibrant, spicy and memorable, and sure to become a family favourite.
3kg smoked gammon joint
4 cloves of garlic – crushed
3 Scotch Bonnet chillies (very hot, so try just one if you don’t like heat)
1 large onion – chopped
4 tbs chives – chopped
4 tbs fresh thyme – chopped
2 tbs Golden Syrup or honey
2 fresh bay leaves
1½ tbs ground allspice
1 tbs ground cloves
½ tablespoon ground nutmeg
125 ml spiced rum or whisky
75 ml malt or white vinegar
½ tsp salt
Soak the gammon for 24hrs in several changes of cold water to remove any excess salt.
For the Jerk Ham rub:
Wearing rubber gloves, deseed and chop the Scotch Bonnet peppers. Add all the ingredients to a blender and process until smooth.
Score the ham rind, and rub the ham all over with the jerk mix. Cover with cling film and put in the fridge or a cool place for 24 hours.
Preheat the oven to 180°C.
Remove the cling film and cover the ham with foil. Bake for around an hour and a half, removing the foil halfway through.
Remove the Jerk Ham from the oven and tent with foil. Scrape off the rub and remove the rind and fat if you don’t want too much spice. Slice thinly and serve hot or cold.
Serves 10 – 12
Tip: Freeze any unused rub in freezer bags and put them in a freezer box. Defrost when needed and use on ham or chicken.
Recipe by Chrissie Walker © 2018